Serve alongside chili, beans, sandwiches, and more! bowl, combine the buttermilk, eggs and creamed corn, whisking together to combine thoroughly. Creamed Corn Cornbread is a much denser, moister cornbread than a fluffy, bread-like cornbread. This buttermilk cornbread is thick with creamed corn, Cheddar cheese, fresh onion and jalapeno pepper. Diana Rattray. You don’t need to add butter, honey, or anything on top. By Lynn Gibson; Sour Cream Cornbread. Quick and easy cornbread is extra moist with the addition of sour cream to the batter. If the batter will not pour, add more buttermilk to batter. …

Preheat oven to 425 degrees F. Place a 10-inch cast iron skillet into the oven. By Emily Hughes; Cornbread I.

In a lg. Diana Rattray. The creamed corn and sour cream baked in it keep it moist enough on its own! Instagram; Facebook; Twitter; Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Plus, I love any cornbread made with Jiffy! Add the dry ingredients to the buttermilk mixture, and stir to combine.

Updated 10/21/19.

I like both, but this one definitely wins out as my favorite. Yielding an old-fashioned, dense cornbread … Pour the batter into the skillet.

Learn about The Spruce Eats' Editorial Process.

This Creamed Corn Cornbread has the perfect … A melted Cheddar crust tops it off.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Buttermilk Cornbread With Cream-Style Corn. Add 2 T. canola oil to the cast iron skillet. Written by. The Spruce Total: 34 mins; Prep: 10 mins; Cook: 24 mins; Yield: 8 servings; 134 ratings.